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Potatoes Stuffed With Turkey Ham

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  Baking potatoes 2 Large
  Plain non-fat yogurt 1⁄2 Cup (8 tbs)
  Chopped cooked turkey ham 1 Cup (16 tbs)
  Finely chopped onion 1⁄2 Cup (8 tbs)
  Finely chopped green peppers 1⁄2 Cup (8 tbs)
  Ground black pepper 1⁄4 Teaspoon

Wash and scrub the potatoes, then pat dry.
Use a fork to prick the potatoes.
Place on a microwave-proof plate and cover with plastic wrap.
Vent the wrap by pulling back a small corner.
Cook in a microwave oven on high power (100%) for 5 minutes.
Rotate the plate a half-turn, then cook on high for 5 to 7 minutes more or until the potatoes are tender.
Let stand, covered, for 5 minutes.
Cut each potato lengthwise in half.
Scoop out the pulp, leaving 1/4 thick shells.
Set the shells aside.
In a medium bowl, mash the potato pulp with a potato masher.
Stir in the yogurt until well combined.
Then stir in the turkey ham, onions, green peppers and black pepper.
Pile the mixture into each potato shell.
Transfer the shells to the plate and cover with plastic wrap.
Vent the wrap.
Cook on high for 3 to 4 minutes or until heated through.

Recipe Summary

Main Dish

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